Mushroom lovers’ Tartiflette*

I hate winter, but I love Tartiflettes. This French speciality has that perfect sitting near the fireplace watching the snow fall outside vibe (even when you’re in rainy Burgundy 😉 ). Traditional Tartiflette is usually all about the cheese and the meat. Well, I don’t eat meat, so here is my super mushroom version that convinced even the toughest charcuterie lovers, they even had it twice! 😉

Ingredients: (for 4 persons)

450g of reblochon (if you can’t find it, a very soft cheese like camembert could do the trick, although I recommend the unpasteurized version)

250g of mushrooms (any type you like)

800g of firm potatoes (I usually do mine with Agathas)

20cL of whole cream

1 onion

1 garlic clove

salt pepper and nutmeg

Preparation: 15 minutes

Cooking: 45 minutes to 1 hour – 200°C

Instructions:

Peel the potatoes and slice them thinly (the thinner the more subtle the taste).

Open the garlic clove and rub it inside the gratin dish.

Preheat your oven at 200°c.

Slice the mushrooms, the onion and the garlic. Cut the cheese in long thin slices.

In the gratin dish, start with a layer of potato slices. There should be no gap between the potatoes.

Add a third of the onion pieces, garlic and a third of the mushrooms, salt pepper and nutsedge (go easy on the salt as many cheeses are already quite salty).

Pour a third of the cream on top and add pieces of cheese before covering with the next layer of potato slices.

Repeat until you run out of potatoes, be careful to keep some cheese to melt on the top layer.

Place the dish in the bottom of the oven and bake until golden and simmering.

Serve with a salad on the side and plenty of bread for the sauce.

Last tip: The trick is to have very even layers so the flavours mix well together. To be sure the tartiflette is cooked through, plant a shop knife in the middle of the dish as you would a potato. If the knife goes in easily, it’s ready!